From the Kitchens of Terri Bergman
French Onion Soup (with Julia’s lead and Terri’s Nod!)
This classic delish French Onion Soup is a recipe I first made and played with from Julia Childs Cookbook. I have tweaked this recipe, I think there is a little herb flavor that makes a big impact and I prefer to do this as a gluten free recipe with the use of corn starch. However, for the French Bread that is not gluten free, but I do have a great suggestion for that below!
However you slice it, this is a bowl of deliciousness!
Category: Luncheon
Serves: 6-8
Level: Intermediate – You got this!
INGREDIENTS:
For the SOUP
6 C thinly sliced yellow onions
2 Tbsp Oil
2 Tbsp Butter
2 tsp The Amazing Rub Seasoning (Sugar/salt/spices)
2 Tbsp Corn Starch
7 C Beef Stock
½ C White Wine
For the Garnish
12 oz. Swiss Cheese finely sliced/chopped
4 oz. Parmesan Cheese grated
3 Tbsp Cognac
For the Croute
8 slices French Bread (about 1” thick) (or SCHAR Baguette/Gluten Free Bread but DELIC!)
4 Tbsp Olive Oil for drizzling
1 Tbsp The Amazing Herbes
In a Stock Pot or Dutch oven add 2 Tbsp oil and Butter. Add sliced onions and stir until they are coated with the mixture and cook on medium about 10 mins. Sprinkle the Amazing Rub Seasoning on the onions and continue to cook 10-15 minutes until golden. Once caramelized add 2 Tbsp Corn Starch and continue to cook for a few minutes. Stir in the ½ C white wine, now add 1 cup of stock and continue to stir while scraping up all bits in bottom of pan. Add all remaining stock, bring near boil, reduce heat and simmer for approximately 30 minutes.
To make the Croutes/toasted bread. I definitely prefer the bread broiled toasted and not hard baked. I love an ‘el dente texture …so drizzle the first side of the bread slices with olive oil, toast under broiler til golden, flip and butter second side and sprinkle generously with the Amazing Herbes (our house Herb blend or your house blend). I really think the herbs add such a plus to the final soup experience. If you don’t have this blend, I would say a little Oregano and Sage….
Now take 6-8 Oven Proof Bowls or Ramkins, place 1 Tbsp Parmesan Cheese in the bottom of each. Next ladle the French Onion Soup into Bowls and top with toasted French bread and add the Swiss Cheese in a thick layer making sure to cover bread and edges. Pour ½ Tbsp Cognac into soup/bread mixture, drizzle with a little oil or melted butter. Place Ramkins on baking sheet (for ease into oven).
Place in a 350 degree oven for about 20-30 minutes checking on Cheese melting and slight browning.
Here it is, super flavorful, melting onions and toppings.
Lunch – perfect! Start of dinner – perfect!
Enjoy!
